Smoky Brown Sugar Paprika Roasted Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12–24 hours optional dry brine)
• Cook Time: 3 to 3 1/2 hours
• Total Time: 4 hours (plus optional brining time)

Quick Ingredients

• 1 whole turkey (10–12 lb), neck and giblets removed
• 3 tbsp kosher salt
• 1/4 cup packed light brown sugar
• 3 tbsp smoked paprika
• 2 tsp dry mustard powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional)
• 6 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 onions, 3 carrots, 3 celery stalks (for roasting bed)
• 2 cups low-sodium chicken broth or turkey stock

Do This

• 1. Pat the thawed turkey dry and tuck the wings under. Place on a rack in a large roasting pan.
• 2. Mix salt, brown sugar, smoked paprika, mustard powder, garlic powder, onion powder, pepper, and cayenne. Rub all over turkey, under the skin where possible. Refrigerate uncovered 12–24 hours (or at least 1 hour), if you have time.
• 3. When ready to cook, remove turkey from fridge 45 minutes before roasting. Preheat oven to 325°F (165°C). Scatter chopped onion, carrot, and celery in the pan; pour in broth.
• 4. Stir melted butter and olive oil together and brush generously over the turkey. Add a final light sprinkle of the rub on top.
• 5. Roast at 325°F for about 13–15 minutes per pound, basting with pan juices every 45 minutes, until breast reaches 160–165°F and thighs 170–175°F.
• 6. Tent loosely with foil if skin browns too quickly. Once done, transfer turkey to a board, tent with foil, and rest 30–45 minutes.
• 7. Meanwhile, simmer pan drippings, skim fat, and thicken with a slurry of flour or cornstarch and water for an easy gravy. Carve and serve.

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Why You’ll Love This Recipe

• Sweet-smoky BBQ-inspired rub gives classic roast turkey big, family-friendly flavor without needing a grill.
• Simple pantry spices and a straightforward roasting method keep it totally doable for home cooks.
• Smoked paprika, brown sugar, and mustard powder create gorgeous color and a caramelized, savory crust.
• Perfect centerpiece for holidays or Sunday dinners, with easy pan gravy built right into the recipe.

Grocery List

• Produce: 2 onions, 3 carrots, 3 celery stalks, 1 head garlic (optional), 1 lemon (optional), fresh thyme or rosemary (optional, for garnish)
• Dairy: 6 tbsp unsalted butter
• Pantry: 1 whole turkey (10–12 lb), kosher salt, light brown sugar, smoked paprika, mustard powder, garlic powder, onion powder, black pepper, cayenne pepper (optional), olive oil, low-sodium chicken broth or turkey stock, all-purpose flour or cornstarch (for gravy)

Full Ingredients

For the Turkey

• 1 whole turkey, 10–12 lb, thawed if frozen (neck and giblets removed)
• 3 tbsp kosher salt (use 2 tbsp if using fine table salt)

Sweet-Smoky BBQ Rub

• 1/4 cup packed light brown sugar
• 3 tbsp smoked paprika
• 2 tsp mustard powder (dry mustard)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for gentle heat)

For Roasting & Basting

• 6 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 medium onions, peeled and quartered
• 3 carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 1 head garlic, halved crosswise (optional)
• 1 lemon, quartered (optional, for cavity and pan)
• 2 cups low-sodium chicken broth or turkey stock, plus more as needed

Optional Easy Pan Gravy

• 3 tbsp fat from pan drippings (or unsalted butter)
• 3 tbsp all-purpose flour (or 2 tbsp cornstarch mixed with 2 tbsp cold water)
• 2–3 cups combined pan juices and extra broth, as needed
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Thaw and prep the turkey

If your turkey is frozen, thaw it safely in the refrigerator: allow about 24 hours for every 4–5 lb of turkey (a 10–12 lb bird needs roughly 2 1/2–3 days). Once thawed, remove the packaging in a clean sink. Reach inside the cavity and remove the neck and giblet bag; set aside for stock or discard if you are not using them.

Pat the turkey very dry with plenty of paper towels, inside and out. Dry skin is key to getting that beautifully browned, slightly crisp surface with the sweet-smoky crust. Place the turkey breast side up on a rack set inside a large roasting pan. Tuck the wing tips under the bird to prevent burning. Trim any loose excess skin or fat near the cavity opening if needed.

Step 2: Mix the smoked paprika–brown sugar rub

In a small bowl, combine the kosher salt, brown sugar, smoked paprika, mustard powder, garlic powder, onion powder, black pepper, and cayenne (if using). Stir well, breaking up any clumps of brown sugar, until the mixture is evenly blended and a uniform brick-red color.

This rub is your flavor powerhouse: the smoked paprika brings a gentle smokiness, the brown sugar caramelizes as it roasts for a BBQ-style sweetness, and the mustard powder adds a subtle tang that keeps everything from tasting too sweet.

Step 3: Season the turkey (optional overnight dry brine)

Gently loosen the skin over the breast meat by sliding your fingers under it from the cavity end, being careful not to tear it. Rub some of the spice mixture directly onto the breast meat under the skin. Then rub more of the mixture over the legs and thighs, again under the skin where you can reach. Finally, massage the remaining rub all over the outside of the turkey and lightly inside the cavity.

For best flavor and juiciness, refrigerate the seasoned turkey uncovered for 12–24 hours. This acts like a dry brine, letting the salt penetrate and the skin dry out slightly for better browning. If you are short on time, let the seasoned turkey rest at room temperature for at least 1 hour before roasting and it will still be delicious.

Step 4: Prepare the pan and preheat the oven

About 45 minutes before you plan to roast, remove the turkey from the refrigerator so it can lose some of its chill. Preheat your oven to 325°F (165°C) with a rack in the lower third.

Scatter the onion quarters, carrot chunks, and celery pieces in the bottom of the roasting pan under and around the rack. Add the halved head of garlic and lemon quarters if using. These vegetables create a flavorful bed that perfumes the turkey and enriches the drippings for gravy. Pour 2 cups of chicken broth or turkey stock into the bottom of the pan.

Step 5: Add butter and begin roasting

In a small bowl or measuring cup, stir together the melted butter and olive oil. Brush this mixture generously all over the turkey, especially the breast and legs. This extra fat helps the spices bloom and encourages a deep, glossy, mahogany-colored skin.

Place the turkey in the preheated 325°F (165°C) oven. Roast, uncovered, for about 13–15 minutes per pound, basting with the pan juices every 45 minutes. For a 10–12 lb turkey, expect a total roasting time of 3 to 3 1/2 hours. If the pan starts to look dry at any point, add an extra 1/2–1 cup of broth or water to prevent the drippings from burning.

Step 6: Monitor doneness and rest the turkey

Begin checking the internal temperature about 45–60 minutes before the estimated end of cooking. Insert an instant-read thermometer into the thickest part of the breast (without touching bone) and into the inner thigh. The turkey is done when the breast reads 160–165°F (71–74°C) and the thigh reads 170–175°F (77–79°C). If the skin is browning too quickly before the turkey is done, tent it loosely with foil.

Once cooked, carefully transfer the turkey to a large cutting board or serving platter. Tent loosely with foil and let it rest for 30–45 minutes. Resting is crucial: it allows the juices to redistribute so the meat stays moist when carved, and the temperature will rise a few degrees to a safe level.

Step 7: Make the pan gravy and carve

While the turkey rests, tilt the roasting pan and spoon or pour off most of the fat, leaving 3 tbsp in the pan (or use 3 tbsp butter if you prefer). Set the pan over medium heat on the stovetop (use two burners if needed) and sprinkle in the flour, whisking constantly to form a smooth paste. Cook for 1–2 minutes to remove the raw flour taste, scraping up browned bits from the bottom of the pan.

Gradually whisk in 2–3 cups of the remaining pan juices and extra broth, a little at a time, until you reach your desired gravy thickness. Simmer for 5–10 minutes, stirring often, until glossy and smooth. Season with salt and pepper to taste. Strain if you want an ultra-smooth gravy.

To carve, remove the legs and thighs, then the breasts, slicing the breast meat across the grain into thick slices. Arrange on a warm platter, drizzle lightly with some gravy if you like, and serve the rest on the side.

Pro Tips

• Plan for thawing time. A frozen turkey needs several days in the fridge; build that into your schedule so you are not rushing cook day.
• Do not rinse the turkey. Patting dry is enough and avoids splashing raw poultry juices around your sink area.
• Dry brine if you can. Even 12 hours in the fridge with the rub makes a noticeable difference in flavor and juiciness.
• Invest in a good thermometer. Internal temperature is far more reliable than time per pound and prevents dry, overcooked meat.
• Tent strategically. If the skin is perfectly browned but the meat is not yet done, a foil tent will protect that beautiful crust while the interior finishes cooking.

Variations

• Spatchcocked turkey: Have your butcher remove the backbone (or do it yourself) and flatten the turkey before seasoning. Spatchcocking reduces cook time to about 1 1/2–2 hours and encourages extra-crisp, evenly browned skin.
• Maple-chile glaze: During the last 30 minutes of roasting, brush the turkey with a mixture of 1/4 cup maple syrup, 1 tbsp apple cider vinegar, and 1/2 tsp chili powder for a glossy, sticky-sweet finish.
• Herb-forward version: Add 2 tsp dried thyme or rosemary to the spice rub, and tuck a handful of fresh herb sprigs and lemon into the cavity for a more traditional herby aroma with the BBQ-style crust.

Storage & Make-Ahead

Leftover turkey keeps well and is very versatile. Cool any leftovers to room temperature within 2 hours, then transfer to airtight containers. Store in the refrigerator for up to 3–4 days, or freeze for up to 2–3 months. For best texture, slice the breast meat and remove the leg and thigh meat from the bone before chilling. To reheat, place turkey in a baking dish with a splash of broth or water, cover tightly with foil, and warm at 300°F (150°C) until heated through, about 20–30 minutes. You can make the rub and chop the vegetables 1–2 days ahead. The turkey itself can be seasoned and dry brined up to 24 hours in advance, uncovered in the fridge, which actually improves flavor and browning.

Nutrition (per serving)

Approximate values for 1 serving (about 5 oz cooked turkey with some skin and a small amount of gravy): 420 calories, 55 g protein, 20 g fat, 7 g saturated fat, 4 g carbohydrates, 1 g fiber, 3 g sugar, 900 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin is eaten, and how much gravy is served.